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CRAFT: In the Kitchen
Pumpkin Pie Oatmeal
By Katie Goodman

Ppieoat Main
Having never been a cold cereal fan, I love when the cool fall mornings arrive because it’s such a great excuse to make something hearty and yummy for breakfast. This oatmeal recipe tastes just like everyone’s favorite pumpkin pie, but with a lot less sugar and fat. It’s hard enough to get out of bed during the fall and winter months when it’s so dark and cold. The rich smell of this delicious oatmeal will call you from your slumbers, and the added protein and fiber from the whole oats give you that boost of energy your body needs to start the day.

Ingredients

1 cup old fashioned oats not quick cook
1 Tbs whole flax seeds (optional)
2½ Tbs brown sugar, packed
½ tsp cinnamon
¼ tsp allspice
⅛ tsp nutmeg
¼ tsp salt
½ tsp vanilla
½ tsp lemon zest
2 tsp butter, softened
¾ cup pumpkin puree
¾ cup milk

Topping:
¼ cup pecans, chopped
2 tsp butter, softened
1 Tbs brown sugar

Directions

Step 1: Preheat oven to 375°F. Grease 4 individual-sized ramekins. Set aside.
Ppieoat Dryingredients
Step 2: Combine the oats, flax seeds, brown sugar, cinnamon, allspice, nutmeg, and salt in a medium-sized bowl. Stir well.
Ppieoat Lemonzest
Step 3: Zest the lemon.
Ppieoat Milk
Step 4: In a separate bowl, combine the vanilla, lemon zest, butter, pumpkin, and milk. Whisk thoroughly. Pour the pumpkin mixture into the oat mixture. Stir until combined.
Step 5: Divide the mixture evenly between 4 individual-sized ramekins. Place the ramekins on a baking sheet (this makes it easier to move in and out of the oven.). Bake at 375°F for 10 minutes.
Ppieoat Topping
Step 6: Meanwhile, combine the ingredients for the topping: chopped pecans, butter, and brown sugar. After the oatmeal has baked for 10 minutes, remove and divide the topping mixture evenly between the ramekins. Bake an additional 7 minutes.
Ppieoat Final
Step 7: Cool for 5 minutes before serving. Top with a splash of milk and raisins, if desired.
About the Author:
author_katiegoodman.jpg
Katie Goodman resides in New Mexico with her husband and two children (a 4-year-old boy and an 18-month-old girl). Learning in the kitchen, eating, trying new recipes, and sharing them with friends and loved ones are some of Katie’s favorite things to do. She wholeheartedly believes that part of the goodness in life is enjoying good food with good friends and family, and goodLife {eats} is a place for her to share what she finds good in the kitchen.


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Comments

  1. Sara L. says:

    I think I have to make this immediately. And I just might eat it for every meal for the next, oh, several months. Thank you for the recipe!

  2. TheCluelessCrafter says:

    This is dessert! But, ahhhhh, thankfully it’s healthy. I love the addition of real pumpkin to it and that nutritional benefit too.

  3. Lauren says:

    This looks delicious! I wonder, though, how well it will keep? I’d love to make a big batch on the weekend and enjoy it on school days as well.

  4. Katie @ goodLife {eats} says:

    Hi Lauren, this recipe does keep well for a few days in the fridge. For the individual serving size, I just microwave for about 45 seconds and it’s ready.
    You can also mix up the wet and dry ingredients seperately ahead of time and store in sealed containers (in the fridge for the wet ingredients). Then just mix the two together and bake when you’re ready. That cuts down on the prep time a little bit during the week.
    Katie

  5. Brookelynn says:

    This looks SO good. Your photographs are perfect!

  6. anonymous says:

    looks good, but unless you’re cooking during my busy morning, i’d rather just warm up a piece of pie for breakfast … toss a few nuts on top or crumble an oatmeal cookie … and go …

  7. stackofpringles says:

    What a fun twist on the usual pumpkin pie recipes!